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Easy Strawberry Mochi (Ichigo Daifuku)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Ichigo daifuku is a classic and well loved Japanese sweet. Made with soft, stretchy homemade sweet rice mochi wrapped around succulent strawberries coated in smooth red bean paste, you can now make this irresistible dessert from scratch at home!
Prep Time25 minutes
Cook Time5 minutes
Cooling Time10 minutes
Total Time40 minutes
Course Sweets and Desserts
Cuisine Japanese
Servings 8 portions
Prep Time: 25 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 8 portions

Ingredients 
 

  • 160 g smooth red bean paste (koshian)
  • 8 small/medium strawberries
  • 100 g glutinous rice flour shiratamako or mochiko
  • 60 g white caster sugar
  • 150 ml water
  • cornstarch potato starch for dusting

Instructions 

  • Roll 160 g smooth red bean paste into 20g balls. Cover and and store in the refrigerator between steps.
    Balls of anko in a silver container
  • Wash 8 small/medium strawberries and dry them thoroughly. Cut off the stems and place them on a sheet of kitchen paper.
    Drying strawberries with kitchen paper
  • Take the anko from the fridge and press each ball in the palm of your hand to make a flat circle and place a strawberry in the center.
    wrapping a strawberry with anko paste
  • Pull the bean paste up around the edges of the strawberry, leaving the tip slightly exposed.
    wrapping a strawberry with anko paste
  • Cover and store in the fridge until later.
    8 anko covered strawberries in a silver container
  • Mix 100 g glutinous rice flour and 60 g white caster sugar together in a microwavable bowl.
    Shiratamako and sugar mixed in a glass bowl
  • Pour 150 ml water into the bowl and mix until smooth.
    shiratamako and sugar mixed with water in a glass bowl
  • Cover with plastic wrap and microwave for 1 minute 30 seconds at 600W.
    strawberry mochi "dough" covered with plastic wrap
  • Carefully peel back the plastic wrap. Use a spatula to scrape down the sides of the bowl and mix the cooked lumps into the rest of the mixture. Cover again and microwave for 2 minutes at 600W.
    strawberry mochi dough after first microwave
  • Peel back the plastic wrap (be careful of steam) and mix vigorously with the spatula until the mochi looks translucent. (If there are still white bits,  microwave in 20 second intervals.) The "gyuhi" (sweet mochi dough) is ready to shape.
    mochi dough after mixing
  • Coat a tray or chopping board with cornstarch and use the spatula to scrape the mochi out of the bowl and onto the starch. Allow it to cool for 5-10 minutes.
    mochi dough coated in potato starch
  • Sprinkle starch over the top of the mochi and roll it to 1cm thick. You can use your hands to stretch it or a rolling pin to roll it, just make sure to dust your chosen tools generously with starch. Cut the dough into equal pieces.
    mochi dough rolled out and cut into eight
  • Coat your hand with starch and place one piece of mochi in the center of your palm and place an anko coated strawberry in the middle with the point facing down
    anko coated strawberry on rolled out mochi dough
  • Pull the corners of the mochi over the base of the strawberry until they meet in the middle. Pinch them together until sealed. (Keep extra starch nearby in case it sticks to your fingers.
    pinching mochi closed
  • Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper/container sprinkled with starch. (You could also place them in cupcake cases)
    Tip: Wash your hands from time to time if they get sticky, then dry thoroughly before dusting with more potato starch.
    8 ichigo daifuku in paper muffin cases
  • Enjoy!

Notes

Best stored in an airtight container in the refrigerator and consumed within 24 hours.
If your mochi dough gets holes, pinch to close.
Make sure to have a bowl of cornstarch or potato starch nearby just in case the mochi gets stuck to your hands or tools. Wash hands from time to time if they get too sticky.
Try to use small/medium strawberries if you are making 8, larger strawberries will probably make only 4-6. (Consider this when cutting the "gyuhi" sweet mochi dough.)